Iced Biscuits: Cookie Stamp Review

I recently got sent a cookie stamp by Chef’n to try out. A cookie stamp not only cuts out the shape of your biscuits, but also imprints a pattern or image into the dough that remains after baking. You can leave the biscuits plain or ice them like I did. I’ve never iced biscuits before, and the stamp made it really easy as it left a pattern to follow and a ‘dip’ in the cookie for the icing to sit.

Chef’n sell lots of awesome kitchen and baking gadgets and the cookie stamp comes in a neat little pot with the cutter as the lid, and the different stamps inside. Perfect for easy storage!

I used the biscuit recipe inside the box as it recommend using it for best results. I started by mixing 225g caster sugar and 340g butter. Then I added 1 large egg and 2 tsp vanilla extract and mixed in. Finally I added 515g flour and 1/2 tsp salt and formed the mixture into a dough.

I cut the dough in half, wrapped it in cling film and chilled it in the fridge for one hour.

I took the dough out and rolled it on a floured surface. I kept it quite thick, about 3/4 inch. I chose a stamp and attached it to the cutter, then cut out the cookies.

I baked them on 180C/350F/Gas Mark 4 for about 15 minutes. As you can see I over baked the second batch! I blame Friday night baking after a long week at work…

I made up some icing using water, icing sugar and a variety of food colourings. I put the icing into piping bags and snipped of the ends – remember not to snip off too much as you want it to be quite a thin line. I piped each colour separately and let each one set before adding the next.

I was really impressed with my icing! As a total beginner to iced biscuits I think I did a really good job for a first try. The effect looked really great, especially the more complex designs. This would be a fantastic activity for baking with children and they would have lots of fun stamping out the biscuits as well as icing them – I certainly did! The biscuits themselves were really yummy too (even the over baked ones!), so it is definitely a recipe I would use again. Maybe next time I will add some cocoa powder for chocolate biscuits.

You can purchase the cookie stamp here or for your local stockist call 01730 811 811.

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print recipe

Iced Biscuits
  • 225g Caster sugar
  • 340g Butter
  • 1 Egg
  • 2 tsp Vanilla extract
  • 515g Plain flour
  • 1/2 tsp Salt
  • 200g Icing sugar
  • Food colouring
Start by mixing the caster sugar and butter. Then add the egg and vanilla extract and mix in. Finally add the flour and salt, form the mixture into a doughWrap the dough in cling film and chill it in the fridge for one hourRoll the dough out on a floured surface to a thickness of 3/4 inch. Cut out the cookies using a cutter and set them on a lined baking trayBake them on 180C/350F/Gas Mark 4 for about 15 minutesMix the icing sugar with water and desired food colourings. I put the icing into piping bags and snip of the ends. Pipe each colour separately and let each one set before adding the next

NB. I was sent the stamp for free to review, but was not asked to write a positive review. All opinions are my own. 

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